As I’ve begun the THM (Trim Healthy Mama) journey, I’m surprised how easy it has been to change my eating *lifestyle* bcz, seriously, food is a lifestyle with me — and I know it is very much so for many other mamas. Food speaks volumes for most mamas… it says, I love you… I care about you… I’m thinking of you… I’m celebrating with you… I am making memories memories with and for you… setting traditions you’ll carry on in your own homes some day. Food says: welcome

I intended to add a few items to my foodie travels post… and inadvertently pressed ‘publish’ instead of ‘save to drafts.’ So, there it went… and so did a few days. :o)

I wanted to add a couple more sites and a tutorial for fresh pumpkin for this week’s pumpkin pies. Since I’ve never made more than a couple of ‘tutorials’ — and those were not even video tutorials — I had to search for what I thought was closest to what I’d make. So, here you go:

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Of all the cookbooks I have — and I have many — surely, among my favourites are by Susan Branch — the different “Heart of the Home” cookbooks I began receiving as gifts after Kathryn was born in 1986. They were then, and are now, among my treasured books — not only bcz I have enjoyed the recipes so much, but also bcz the books are simply lovely to read… you’ll see.

This afternoon, I received her email-newsletter — which I will save — as I

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It’s sure chilly-chilly here tonight!! The forecast even includes snow! Suddenly it seems to be just fine to give up wishing for warmer days and working in the garden for the year — for now, baking season is here! And around our home it’s time for “special requests.” By this, I mean that it’s time for everyone to submit this year’s favourites for me to bake — or, better said, this year’s update to the list of things “we have to have ________” for Thanksgiving and Christmas!

My husband’s birthday was on Tuesday — we began the day’s celebration with aebelskivers for breakfast for him! I make aebelskivers for special breakfasts — but sometimes, when it seems it’s been ‘awhile’ since I made them, someone will ask for them for breakfast (or dinner!). We serve them with powdered sugar (as you see here) and raspberry or blackberry jam or maple syrup. I’ve been making these for many years — and though at first they are a bit tricky to make, after some practice, they’re a very, very

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I’m learning to make some pretty smooth fondant for wedding cakes — well, any cake, actually! This is so easy to make and tastes so nice, I can’t figure out why I ever bought “ready-made” fondant! Not to mention the price. Okay, I will. The cost to make fondant is *significantly* less than the retail price of packaged fondant. Another thing I love about making fondant is the ease of colouring and flavouring the fondant!